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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This unusual salad has a real kick from the cayenne, but that can be toned down if you wish simply by using less. To take to a picnic or potluck, double the recipe. Ingredients:
1/2 cup red lentil, rinsed |
1 1/2 cups water |
4 large potatoes, scrubbed and cut in half |
1/3 cup flax seed oil |
3 tablespoons raspberry vinegar |
2 tablespoons sesame seeds |
2 tablespoons poppy seeds |
2 tablespoons flax seeds |
1/3 cup yogurt or 1/3 cup sour cream |
1 teaspoon cayenne (use less if you wish) |
1/4 cup thinly sliced green onion |
3 hard-boiled eggs, peeled and cut into wedges |
1/4 cup alfalfa sprout |
Directions:
1. In a medium-sized saucepan, stir together lentils and water; bring to a boil, then reduce heat and simmer gently for 20 minutes or until lentils are tender.
2. Pour into a colander and let lentils cool.
3. Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
4. Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
5. Drain and rinse with cold water; when cool enough to handle, peel if you wish (it's not necessary) and cut into 1-inch cubes.
6. In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
7. In a large serving bowl, combine lentils, potato cubes and green onion slices.
8. Gently stir in dressing.
9. Garnish salad with egg and sprouts.
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